Place stock and wine in a small saucepan. Cook over
high heat for 15 minutes or until reduced to about 1/2
cup. Meanwhile, melt butter in a small skillet. Add
shallot and cook over medium-low heat for 15
minutes, stirring occasionally. Stir in flour and cook for
1 minute more. Add reduced stock mixture; cook and
stir until slightly thickened. Season beef with salt and
pepper and cook on a grill over medium heat for 4 to 6
minutes per side for rare. Garnish with chopped fresh
rosemary, if desired. Serve with red potatoes baked
with olive oil, garlic and rosemary.

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